Milk Soup (German-Style Custard Soup)
A traditional sweet milk soup, described as resembling English custard. This simple preparation thickens sweetened milk with egg yolks and a touch of flour, flavored with aromatics like vanilla, cinnamon, or lemon. While noted as a German dish in the original text, it appears here as a variation for the Anglo-Indian table.
Ingredients
- 1 quart Whole milk (Approx. 1 liter)
- 2 large Egg yolks
- 1 tbsp All-purpose flour (Used for slight thickening)
- 3 tbsp Sugar (Adjust to taste)
- 1 tsp/piece Flavoring of choice (Vanilla extract, Lemon peel, Cinnamon stick, or Bay leaf) (Original suggests vanilla, lemon, laurel leaves, pounded almonds, cinnamon, or chocolate)
Instructions
- 1In a small bowl, whisk together the egg yolks, flour, sugar, and about 1/2 cup of the cold milk until smooth and free of lumps. Set aside.
- 2Pour the remaining milk into a saucepan. Add your chosen solid flavoring (cinnamon stick, lemon peel, or bay leaf) if using. If using liquid extract (vanilla), wait until the end. Heat the milk over medium heat until it begins to steam and simmer, but do not let it boil over.
- 3To prevent the eggs from scrambling, slowly pour about a ladle's worth of the hot milk into the egg mixture while whisking constantly. Once incorporated, pour the tempered egg mixture back into the main saucepan with the rest of the hot milk.
- 4Reduce heat to low. Stir constantly with a wooden spoon or whisk until the soup thickens slightly to coat the back of the spoon (about 5-8 minutes). Do not let it boil vigorously. If using vanilla extract, stir it in now. Remove any solid spices (cinnamon stick/lemon peel) before serving warm.